Рецепт Creamy Prawn Curry
Ингредиенты
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Инструкции
- Peel the prawns leaving the tail and last section of shell in place.
- Cut deeply along the back of each prawn remove the dark vein and press the prawns flat as if preparing prawn cutlets.
- Cook the onion in the oil till very well coloured.
- In a spice grinder food processor or possibly mortar grind the onion garlic ginger chilli and lemon grass to a smooth paste.
- Add in the coriander turmeric and shrimp paste and grind again to a paste adding a little oft the coconut cream.
- Cook the grnd seasonings in the pan used to fry the onions for about 5 min.
- Add in the coconut cream and tamarind.
- Bring almost to the boil reduce heat and simmer while continually stirring for about 5 min.
- Add in 3/4 c. water and the prawns with fish sauce and cook for 3 min.
- Pick off the coriander leaves add in to the curry and serve at once over rice.
- Note. Shrimp paste gives a much better flavour if roasted before use. Wrap in a piece of aluminium foil and cook for 2 min on each side in a dry wok. Always store shrimp paste in a tightly sealed jar in a dark corner of your spice cupboard.
- Hint. Removing the seeds makes chillies milder.Use rubber gloves when working with chillies and wash gloves and hands afterwards with soap and water.
- Serves 4